Stuff Chicken Leg with Masala Sauce

This is yet another recipes adapted from Chef Ramsay.. Stuff Chicken leg with Masala Sauce. Tender chicken leg stuffed with pork meat filled with pistachio nuts, wrapped with bacon that is saute till crispy. It is definitely not something that I would call healthy eating but definitely a yummy treats that one should have once in a while!!  You can watch a video of the man himself cooking this recipes here

Recipes: 

2           Boneless chicken leg
10         Streaky bacon (Approximately)
Sea salt and pepper
3 tbsp      Olive Oil
2 tbsp      Sherry vinegar
1/4 cup     Marsala wine
1.4 cup     Chicken stock

Stuffing 

100g      Minced Pork (Original recipes call for sausage meat)
Handful skinned pistachio nuts
4 sprigs of thyme, leaves only
Handful of flat leave parsley, roughly chopped
Sea salt and pepper, seasoned to taste.

Method

• To prepare the stuffing, mix all the ingredient for the stuffing together. 
• Open out the chicken leg, divide the stuffing between them and roll up to enclose the stuffing. 
• Lay 2 piece of aluminium foil, lightly drizzle with olive oil and spread salt and pepper on it. 
• Lay about 4 to 5 pieces of bacon on the foil, over lapping them slightly  
• Lay the stuffed chicken on top and wrap the bacon around completely to cover using the foil to form a sausage shaped parcel
• Twist the ends to seal the parcels.
• Poach the chicken parcel in a pot of boiling water for about 25 to 30 minutes
• Remove and allow the chicken to cool before placing in the fridge for about 30 minutes to help set the shape. 
• Remove from foil and pat dry to remove excess moisture. 
• Heat oil in frying pan and saute the chicken parcels until the bacon is brown and crispy
• Remove and set aside
• Deglaze the pan using sherry vinegar, add marsala wine and stock. Reduce the sauce by half and check for seasoning. 
• Cut the chicken parcel into thick slices and pour marsala sauce over. I serve my chicken with a pea and Parmesan risotto.